Red meat has strong, symbolic values. It has been proven that it is related to environmental issues and health problems, other than animal welfare controversies. Despite contemporary recommendations related to this food, in Umbria, a region of central Italy, beef and pork are eaten way above the guidelines, both by younger and older generations. The present study wonders if culinary tradition and family eating habits might be one of the factors influencing this phenomenon, exploring how parents and sons influence each other’s food choices. Thirteen individual interviews involving young Umbrians and their parents (selecting those accountable for foodwork in the household) help in defining a model to understand meat-related behavior amongst different generations. The 4Ts of red meat eating in Umbria emerge from household practices and consist of tradition, time, taste, and togetherness. They offer a perspective on why red meat eating is so strong in this region, and how young Umbrians adapt it to their current lifestyles.
La carne rossa ha un forte valore simbolico. Studi dimostrano il suo collegamento con problemi ambientali e di salute, oltre che alle controversie sul benessere animale. Nonostante le attuali raccomandazioni nazionali e internazionali relative al consumo questo alimento, in Umbria, regione dell'Italia centrale, carne di manzo e di maiale vengono consumate ben oltre le linee guida, sia dalle generazioni più giovani che da quelle più anziane. Il focus del presente studio indaga se la tradizione culinaria e le abitudini alimentari della famiglia possano essere fattori che influenzano questo fenomeno, esplorando come genitori e figli influenzano le reciproche scelte alimentari. Tredici interviste individuali a giovani umbri e ai loro genitori (selezionando coloro che si occupano dell'alimentazione della famiglia) aiutano a definire un modello per comprendere i comportamenti legati alla carne tra le diverse generazioni. Le 4T del consumo di carne rossa in Umbria emergono dallo studio delle pratiche domestiche, e consistono in tradition (tradizione), time (tempo), taste (gusto), e togetherness (convivialità). Esse offrono una prospettiva sul perché il consumo di carne rossa sia così forte in questa regione, e su come i giovani umbri le adattino ai loro attuali stili di vita.
Meat consumption and food practices within the family: an intergenerational perspective
JUHASZ, CATERINA
2022/2023
Abstract
Red meat has strong, symbolic values. It has been proven that it is related to environmental issues and health problems, other than animal welfare controversies. Despite contemporary recommendations related to this food, in Umbria, a region of central Italy, beef and pork are eaten way above the guidelines, both by younger and older generations. The present study wonders if culinary tradition and family eating habits might be one of the factors influencing this phenomenon, exploring how parents and sons influence each other’s food choices. Thirteen individual interviews involving young Umbrians and their parents (selecting those accountable for foodwork in the household) help in defining a model to understand meat-related behavior amongst different generations. The 4Ts of red meat eating in Umbria emerge from household practices and consist of tradition, time, taste, and togetherness. They offer a perspective on why red meat eating is so strong in this region, and how young Umbrians adapt it to their current lifestyles.File | Dimensione | Formato | |
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https://hdl.handle.net/20.500.12608/42989